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The bang bang chicken that I made a few days ago reminded me of another one of my favourite Sichuan dishes, dan dan mian and that is not too surprising given how similar they are. Dan dan mian or dandan noodles is a Chinese Sichuan dish consisting of pork and preserved vegetables in a spicy chili oil based sauce with Sichuan peppercorns that is served over noodles. There are many different variations on dan dan noodles and one common one is to add sesame paste which makes the sauce very similar to the bang bang chicken sauce.
I first came across dan dan noodles on Appetite for China a number of years ago and I had to make it right away! Unfortunately I was never completely satisfied with the photo that I took to go along with the recipe so I seized the impending Chinese New Year as an excuse to update the photos! While I was doing some more research on dan dan mian I came across several photos where it looked like the sauce was much more broth-y almost like more of a soup as opposed to the thicker almost ragu like sauce that I had always encountered. I liked the sound of the more soup like version and so I added a bit more chicken broth to the recipe than I normally do and it turned out great!

The original, thicker sauced version is above, the more soup like sauce version is below and I definitely prefer the more soup like version! Slurping noodles is always fun and it is even better if they are in a broth! Serve with mouth cooling julienned cucumber or juicy steamed baby bok choy along with extra chili oil or sauce for those that like it hot!

Add the pork, preserved vegetables and broth and simmer for 3 minutes.

Divide the noodles between 4 bowls, top with the sauce, garnish with green onions and a side of cucumber and enjoy!

Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 4 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).Note: Use 1/2 cup of chicken broth for the thicker version and 1 cup or more for the more soup like version.Note: If you cannot find the sesame paste tahini or even peanut butter can be used as a substitute and if you use peanut butter, chopped peanuts are a great garnish that adds a nice crunchy texture.

I never try cooking with Szechuan peppercorn before. I am for sure going to get some in my next trip to the asian store. I really like your noodles and going to cook some once I get the peppercorn. By the way, thanks for your comment at my blog. Do you mind if I link you. Thanks

i love dan dan mian...but normally here in hong kong it is a lot more soupy and although i dont know how to make it...i absolutely adore handmade shanghai/peking ramen...they are springy and chewy...don't use soft noodles for this :) and people use chunky peanut butter sometimes

I love sezchuan peppercorns too but I did have a bad experience a few years ago when I used too many in one recipe. If you overuse them , they take on a really weird and powerful taste - it's not pleasant! Your noodles look delicious though, I love adding peanut to savoury dishes, the obvious one being pad thai, one of my faves!

Fantastic Kevin. I'm waiting for you to start a new business running tours through Kensington Market and Chinatown for people who need to learn where to find ingredients for culinary adventures. You have incredible persistence.

I was looking for something to make for dinner last night and happened to be reading your blog. I decided to make these Dan Dan noodles and it turned out great -- very spicy and tasty! I only added a bit more peanut butter (that's my favorite part).

I love dan dan mian! Sichuan peppercorns are the type of spicy that builds up. Usually by the end of the meal, my mouth is on fire, but I still love it! I think you would love korean bibim guk soo.. They're SUPER spicy!

I am such a huge fan of Sichuan food (and pork). For a while szechuan peppercorns were banned from being imported into the US. I remember in the early 90's in the SF Bay area eating fantastic Sichuan food at a local restaurant that made my mouth zing. Love it! And love your dish.

I love Dan Dan Noodles, but they're quite difficult to make. I'm very particular about my noodles and they have to be just the right texture. I like mine with pork (like you have!) and it has to have just the right amount of heat. My favourite version is at my local restaurant and I've tried to replicate it but have been quite disgusted with my attempts. I'll have to try your version because it looks tempting!

This was awesome!!! Made it tonight and just finished eating with the family. The recommended amount of Sichuan peppercorns brings just the right of numbness on the tongue. I took the middle ground and went with 2TBS of Chili Oil, and it worked out perfect. I believe 3TBS would be fine also as it provides more flavor as opposed to hotness in my opinion. Keep up the great posts!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.